Categories: Slow Cooker

Ingredients

• 1 pound ground beef 93% lean
• 1 small onion(s), chopped
• 1 garlic clove(s), minced
• 28 oz can crushed tomatoes
• 15 oz can tomato sauce
• 1 tsp salt
• 1 tsp dried oregano
• 1/2 tsp dried basil
• 1/4 tsp crushed red pepper flakes
• 1 cup(s) part-skim ricotta cheese
• 1 1/2 cup(s) part-skim shredded mozzarella cheese
• 6 no-cook lasagna noodles
• 1/2 cup(s) shredded parmesan cheese

Directions

1. Heat a large nonstick skillet over medium-high heat. Add beef, onion and garlic; cook, stirring frequently, breaking up meat with a wooden spoon as it cooks, about 5 to 7 minutes. Stir in crushed tomatoes, tomato sauce, salt, oregano, basil and red pepper flakes; simmer 5 minutes to allow flavors to blend.
2. Meanwhile, in a medium bowl, stir together ricotta cheese and 1 cup of mozzarella cheese.
3. Spoon 1/3 of beef mixture into a 5-quart slow cooker. Break 3 lasagna sheets in half and arrange over beef mixture; top with half of ricotta mixture. Repeat with another layer and finish with remaining 1/3 of beef mixture.
4. Cover slow cooker and cook on low setting for 4 to 6 hours. Remove cover; turn off heat and season to taste, if desired.
5. In a small bowl, combine remaining 1/2 cup of mozzarella cheese and Parmesan cheese; sprinkle over beef mixture. Cover and set aside until cheese melts and lasagna firms up, about 10 minutes. Yields 1/6th of dish per serving.

6. Notes

7. To boost your vegetable intake, add a can of zucchini in tomato sauce to the meat mixture. You can also add 2 cups of sliced shiitake mushrooms to the beef mixture.

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